10 c. grated zucchini, packed well
4 c. chopped onion
3 tsp. salt
2 1/2 c. white vinegar
4 c. sugar
1 1/2 tsp. pepper
1 tsp. celery seed
1 tsp. nutmeg
1 tsp. turmeric
2 1/2 tbsp. cornstarch
1 (4 oz.) can diced pimento

Mix zucchini, onion and salt; store overnight in refrigerator. Remove next day, rinse and drain in colander. Add all other ingredients. Boil, stirring constantly, for 5 minutes or until onion is translucent.

Process in water bath for 10 minutes, unless kept in refrigerator. May alternately pressure cook at 10 pounds for 5 minutes. Makes 7 to 8 pints. Deliciously different.